These oat flour chocolate chip cookies are SOFT & CHEWY with perfectly golden edges! They’re naturally GLUTEN-FREE and a total crowd-pleaser!

Want to make the best chocolate chip cookies with oat flour? You’re in the right place! Follow my tips for amazing gluten-free oat cookies.

Oat flour chocolate chip cookies on a counter top


 

Everyone needs an amazing chocolate chip cookie recipe in their repertoire. And while I have a few in my rotation, this new recipe is quickly becoming a family favorite!

I love that these cookies are naturally gluten-free. They’re like classic chocolate chip cookies, but even better. No regular flour required!

You also might like these top-rated gluten-free chocolate chip cookies or buckwheat chocolate chip cookies.

For more cookie recipes, try these gluten-free monster cookies, gluten-free oatmeal chocolate chip cookies and gluten-free oatmeal raisin cookies.

These cookies are made from simple, pantry staples. They’re easy to whip up any time you’re craving a sweet treat. Make them on the weekend, in the middle of the week, or for a special occasion. In any case, they’re sure to disappear quickly!

Table of Contents

Why You’ll Love This Recipe

  • Chewy, soft, and gooey
  • Crispy, golden-brown edges
  • Naturally gluten-free
  • Made with pantry staples

Ingredients You’ll Need

Dry Ingredients

Here are the dry ingredients you’ll need for these delicious cookies:

Oat flour cookie dry ingredients on a counter top
  • Oat flour: If you want to keep these cookies gluten-free, be sure to use certified gluten-free oats. Regular oats may contain gluten!
  • Baking soda: Baking soda is important for helping the cookies rise.
  • Salt: I like to use fine sea salt for these delicious cookies.

Check out this full collection of oat flour recipes!

A Note on Gluten-Free Oat Flour

Even though oats are naturally free of gluten, there is a high risk of cross-contaminating with wheat during the manufacturing process. This means that regular oats may contain gluten.

So if you want to make gluten-free oat flour chocolate chip coookies, it’s very important to use certified gluten-free oat flour. This is my favorite brand!

Certified gluten-free oats are safe for people with Celiac disease because they’re made in a separate facility. They’ve also been tested to ensure they contain less than 20 ppm gluten.

So when in doubt, look for the gluten-free label on any oat flour you buy at the grocery store! You can also make homemade oat flour in a food processor or high-speed blender, but you’ll need to buy gluten-free oats to make them.

For more ways to use oat flour, try these recipes for oat flour wafflesoat flour muffinsoat flour banana breadoat flour pancakesoat flour brownies and oat flour banana muffins.

You also might like these articles on how to make oat flour and substitute for oat flour.

Wet Ingredients

Here are the wet ingredients you’ll need for this recipe:

Oat flour chocolate chip cookie ingredients on a counter top
  • Chocolate chips: I like to use high-quality semi-sweet chocolate chips or chocolate chunks for this oat flour cookies recipe, such as Guittard or Ghirardelli. Check out this post on are chocolate chips gluten-free.
  • Brown sugar: Light brown sugar is my favorite option for this recipe, but you can also use dark brown sugar for a richer, chewier cookie.
  • Egg: Use one room temperature, large egg for these oat cookies.
  • Sugar: Domino fine granulated sugar is my personal favorite!
  • Vanilla: For best results, use real vanilla extract. It gives these gluten free oat flour cookies a more full-bodied flavor!
  • Butter: I prefer using salted butter in most of my gluten-free baking, since it gives recipes more depth of flavor.

How to Make This Recipe

Oat flour in a bowl, and wet ingredients in a bowl
  • In a medium bowl, whisk together the oatmeal flour, baking soda and salt until evenly combined. Set aside.
  • In a medium bowl, whisk together the melted butter, brown sugar and white sugar. Cream butter, sugar, egg, and vanilla. Whisk until smooth and creamy.
Mixed batter in a bowl, and chocolate chips mixed into a bowl
  • Using a rubber spatula, mix in the dry ingredients until well combined. Stir in the chocolate chips.
  • Cover the bowl and refrigerate the oat flour cookie dough for 30 minutes. 
Cookie dough balls on a cookie sheet, and baked cookies on a cookie sheet
  • Preheat the oven to 350F. Scoop the cookie dough (about 2 tablespoons of dough per cookie) and place a few inches apart on baking sheets with parchment paper. 
  • Bake cookies for 12-14 minutes, until golden and the center is set.
  • Let cool 5 minutes then transfer the gluten free chocolate chip cookies from the prepared baking sheet to a wire cooling rack to continue cooling. Enjoy!

Storage Instructions

Store leftover oatmeal cookies in an airtight container at room temperature for up to five days. You can also store cookies in the freezer for up to three months.

Oat flour chocolate chip cookies on a counter top

FAQs

Can I use oat flour instead of flour in cookies?

Yes, you can use oat flour instead of all-purpose white flour in cookies. But keep in mind that oat flour doesn’t contain gluten, and the texture will bake up a little differently. For best results, follow a recipe that specifically calls for oat flour!

How does oat flour affect cookies?

Oat flour is naturally gluten-free, so it doesn’t have the same elasticity of regular flour. I’ve taken a lot of time to develop an oat flour cookie recipe that has the same delicious flavor and texture as regular chocolate chip cookies, without the gluten!

Can I substitute oat flour for all-purpose flour?

Yes, you can substitute oat flour for all-purpose flour, but the ratios and texture may be slightly different. Use 1 1/3 cup of oat flour for every 1 cup of regular flour.

Expert Tips & Tricks

  • Be sure to use certified gluten-free oat flour to keep these cookies gluten-free!
  • Don’t skip the resting period! A 30-minute rest allows the flour to hydrate and absorb all the wet ingredients. If you skip this step, your cookies may spread and have a more gritty texture.
  • Use any kind of chocolate chips or mix-ins you like! I also like to finish these with a sprinkle of salt.
An oat flour cookie with a bite taken out of it

MORE OAT FLOUR RECIPES

I hope you love this recipe as much as we do! If you try these oat chocolate chip cookies, be sure to leave me a comment/rating below. I’d love to hear from you! 

Oat flour chocolate chip cookies on a counter top
5 from 10 votes

The Best Oat Flour Chocolate Chip Cookies

Prep Time 10 minutes
Cook Time 12 minutes
Resting Time 30 minutes
Total Time 52 minutes
Servings 12 cookies
These oat flour chocolate chip cookies are SOFT & CHEWY with perfectly golden edges! They’re naturally GLUTEN-FREE and a total crowd-pleaser!

Ingredients

DRY INGREDIENTS

  • 2 cups oat flour gluten-free if needed
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

OTHER INGREDIENTS

  • 8 tablespoons butter melted, 1 stick
  • 3/4 cup brown sugar
  • 1/4 cup white sugar
  • 1 egg
  • 2 teaspoons vanilla
  • 1 cup chocolate chips
  • Sea salt for sprinkling optional

Instructions 

  • In a medium bowl, whisk together the oat flour, baking soda and salt until evenly combined. Set aside.
  • In a medium bowl, whisk together the melted butter, brown sugar and white sugar. Add the egg and vanilla and whisk until smooth and creamy.
  • Using a rubber spatula, mix in the dry ingredients until well combined. Stir in the chocolate chips.
  • Cover the bowl and refrigerate for 30 minutes.
  • Preheat the oven to 350F. Scoop the cookie dough (about 2 tablespoons of dough per cookie) and place a few inches apart on the baking sheets.
  • Bake for 12-14 minutes, until golden and the center is set.
  • Let cool 5 minutes then transfer to a wire rack to continue cooling. Enjoy!

Notes

RECIPE NOTES
  • Be sure to use certified gluten-free oat flour to keep these cookies gluten-free! This is my favorite brand!
  • Don’t skip the resting period! A 30-minute rest allows the flour to hydrate and absorb all the wet ingredients. If you skip this step, your cookies may spread and have a more gritty texture.
  • Use any kind of chocolate chips or mix-ins you like! I also like to finish these with a sprinkle of salt.

Nutrition

Calories: 288kcal | Carbohydrates: 40g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 36mg | Sodium: 271mg | Potassium: 92mg | Fiber: 2g | Sugar: 27g | Vitamin A: 287IU | Vitamin C: 0.1mg | Calcium: 43mg | Iron: 1mg

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Hi, I’m Erin!

BS Food Science,

MS Nutrition

I believe you can make amazing, gluten-free food with everyday ingredients that everyone will enjoy. I’m here to share my tried-and-true recipes with you!

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Comments

  1. 5 stars
    I substituted coconut oil for the butter since I’m dairy-free, and added walnuts just because I couldn’t not, and the recipe held and they were fabulous!

  2. 5 stars
    Tasty and normal textured cookies. No one would likely guess these are gluten-free, perhaps only noticing the hybrid oat cookie nature- which is in fact “normal”. Very easy to whip up and bake any day of the week. My temptation now will be not doing that ha. Toasty oaty in a cookie marriage made in heaven kind of way, a bit salty, vanilla-y, with a perfectly classic brown sugar cookie dough backdrop. I can see how other add ins would be great here; peanut butter chips, caramel chips, M&Ms, dried cranberries, etc. These are so much like a regular cookie you can pick up from the bakery store, with that familiar browned crust and either crunchy or chewy center. I personally added a full tablespoon of vanilla extract and I’ll probably go ahead and continue to do that as it adds a nice sweetness. I also ran out of oat flour just shy of 2 cups, so I used a 1/4 cup of Bob’s Red Mill 1:1 flour and hoped that would be ok. Next time I’ll try all oat flour. If I prefer the first way I’ll then switch back. My family also remarked that these cookies reminded them of peanut butter cookies, and I agree, so I am wondering if there is a way to add peanut butter to this recipe without having to make significant adjustments to the other ingredients?

    1. I’m glad you like the cookies! All those mix-ins sound delicious. I haven’t tried adding peanut butter to these! I think peanut butter chips or adding 2 tablespoons of peanut butter powder to the dry ingredients would you be your best bet to get peanut butter flavor without jeopardizing the structure of the cookie.

  3. Can one use less sugar overall? I get inflammation eating too much sugar. For example: Can I use honey, cane sugar or only turbinado sugar? Thanks and I look forward to trying this recipe soon. 🙂

    1. These will work well with coconut sugar. You can use 3/4 cup coconut sugar instead of the granulated and brown sugar!

  4. 5 stars
    These cookies are my go-to recipe for chocolate chip cookies! So easy to make and always turns out so tasty!! Thanks for posting!

    1. Hi! These look delicious! Came across them when trying to find a gluten free vegan recipe to make for a friend. I’m not used to baking vegan so was just curious, do you think melted coconut oil subbed for the butter would work in this recipe, or would it not taste right? Thanks!

  5. 5 stars
    These cookies turned out amazing! I recommend refrigerating them for a few hours or over night. The few cookies I baked at first spread our very thinly due to the melted butter. After being refrigerated overnight, they worked perfectly. I also live in a high elevation area.

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